Preparation

Combine first 6 ingredients and 1 teaspoon thyme in large non-aluminum saucepan. Boil until reduced to 2 cups, about 1 hour. (Cabernet mixture can be prepared 2 days ahead. Cool, cover and refrigerate.)

Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Pour jus into sauce boat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately.

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Recent Review

Very good. The Jus is fabulous. My mom doesn't like red meat, but asked for seconds on this one. Used a 4 lb. prime rib only needed to cook for the first hour and fed our group of 7 with half of it leftover.